[desserts] Bougatsa 5.25
Baklava 5.25
Galaktobouriko 5.25
Ice Cream,
vanilla, chocolate, strawberry 5.25
Rice Pudding 5.25
Mix Fruit Tart 6
Apple Tart 6
Frutti di Bosco 6
Profiteroles 6
Chocolate Fondant 6
Tiramisu 6.5
Chocolate Marquee 6
Reese’s Chocolate Peanut Butter 6.5
Hazelnut Mousse 6
Creme Brulee 6.5
Junior’s Cheesecake, plain 6
Cheesecake Factory Desserts,
Godiva Double Chocolate cheesecake, or Raspberry White Chocolate cheesecake 6.25 Sorbet, all served in hard fruit casing Lemon, Orange, Coconut, Peach, Pineapple, Chocolate 6.5
Gelato
One Scoop 5.25 Two Scoops 6.5
Chocolate Porcupine 6.5
Kesso Yorgurt, with honey & nuts 7.25
Chocolate Souffle 7.5 a la mode add 1.5
[cordials] [Cognacs]
[Port Wines]
Remy Martin V.S.O.P.
Sandeman Fine Ruby Port
Henessy V.S.
Cockburn Tawny Port
10 10
Courvoisier V.S.O.P. 10
Remy Martin XO 10
8 8
[Hot Coffees] American 2.5
Henessy XO
Greek
Courvoisier XO
Double Greek
[Select Cordials]
Espresso
12 12
Amaretto 10
Bailey’s Irish Cream 10
Chambord 10
Cointreau 10
Drambuie 10
Frangelico 10
Grand Marnier 10
Kahlua 10
Ouzo 10
Patron XO 12
Sambuca Romana 10
Sambuca Romana Black 12
3.75 6
3.75
Double Espresso 6
Espresso Macciato 3.5
Double Macciato 6
Capuccino 4.5
Mocha 5
Latte 4.75
Au Lait 3.75
Nescafe 4
Hot Chocolate 4
French Vanilla Coffee 3.5
Hazelnut Coffee 3.5
Add to any coffee: shot of bailey’s or Irish Cream add 2.25 All coffees available deccaffeinated add .25 Whipped Cream add .50